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Pecan Cheesecake Pie Recipe

Pecan Cheesecake Pie Recipe
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★★★★★

4.8 from 15 reviews

Pecan Cheesecake Pie combines the creamy tang of cheesecake with the rich, gooey sweetness of pecan pie in a flaky buttery crust. This layered dessert offers a delightful contrast of textures and flavors, perfect for special occasions or a decadent treat.

Ingredients

Scale

Pie Crust

  • 1 unbaked 9-inch pie crust (store-bought or homemade)

Cheesecake Layer

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

Pecan Layer

  • 1 cup chopped pecans

Pecan Pie Topping

  • 3 eggs
  • 1 cup corn syrup
  • ¼ cup packed brown sugar

Instructions

  1. Prepare the Pie Crust: Preheat the oven to 425°F (220°C). Place the unbaked 9-inch pie crust in a pie dish, crimp the edges if desired. Prick the bottom lightly with a fork to prevent puffing or use pie weights if preferred. Set aside while preparing the filling.
  2. Make the Cheesecake Layer: In a medium bowl, beat the softened cream cheese, granulated sugar, 1 egg, and vanilla extract until smooth and creamy, about 1-2 minutes. Spread this mixture evenly over the bottom of the pie crust, smoothing gently to create an even layer.
  3. Add the Pecan Layer: Sprinkle the chopped pecans evenly over the cheesecake layer, covering it completely for an even distribution of nutty crunch.
  4. Prepare the Pecan Pie Topping: In a separate bowl, whisk together 3 eggs, corn syrup, and brown sugar until well blended and slightly frothy, about 1 minute. Pour this mixture evenly over the pecans, making sure the nuts are fully covered and the filling reaches the edges of the crust.
  5. Bake the Pie: Place the pie on a baking sheet to catch drips. Bake at 425°F for 10 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 25–30 minutes until the top is set and golden brown. Cover crust edges with foil if they brown too quickly.
  6. Cool: Remove from oven and cool completely on a wire rack for about 2–3 hours. Allow pie to set fully before slicing to avoid a runny texture.
  7. Slice and Serve: Slice the pie into 8–10 wedges using a sharp knife, cleaning between cuts for neat slices. Serve at room temperature or chilled, optionally with whipped cream or vanilla ice cream.

Notes

  • Prick the pie crust bottom before adding filling to prevent puffing.
  • Ensure cream cheese is fully softened to avoid lumps in the cheesecake layer.
  • Chop pecans into small pieces for even nut distribution and easier slicing.
  • Cover edges of pie crust with foil if they brown too fast during baking.
  • Allow the pie to cool completely before cutting to maintain filling consistency.
  • Substitute graham cracker crust for a sweeter base or gluten-free crust for dietary needs.
  • Use low-fat or vegan cream cheese alternatives for different dietary preferences.
  • Use maple syrup or honey instead of corn syrup for a natural flavor variation.

Nutrition

Keywords: pecan cheesecake pie, cheesecake pecan pie, layered pie, pecan dessert, holiday pie, creamy cheesecake, pecan pie topping

Find it online: https://tastemadebyclara.com/pecan-cheesecake-pie-recipe/